any success with egg-free quiche cheaply?

weezl74

westcoastscot wrote: »

Hi Weezl - that looks lovely! We are dairy free also but think i'll have a go with a mushroom and white wine sauce and smoked haddock.
Love your blog - off back to have a proper read
WCS

sounds very nice recipe available if I beg?

zippychick

Hi Weezl,

just wondered how your egg free quiche had gone?

Zip x

weezl74

zippychick wrote: »

Hi Weezl,

just wondered how your egg free quiche had gone?

Zip x

hiya! Thanks for asking

Look :




nomnomnom

zippychick

Looks lovely! Did you notice the lack of eggs? I take it it tasted nice? Would you make it again? Just curious !

weezl74

zippychick wrote: »

Looks lovely! Did you notice the lack of eggs? I take it it tasted nice? Would you make it again? Just curious !

because I've had the original recipe with the eggs only a few days before, I did notice a difference, cos it's now quite a different thing from the Delia original it was loosely based on:rotfl: but in terms of the frugalisation of the recipe I'm very pleased and would definitely do it again because it's only 24p per serving now, which makes an incredibly thrifty evening meal . Yes I think it tastes lovely, the onions are very sweet and the cheesy mustard sauce are savoury and piquant.

Quite the winner here Thanks for asking

westcoastscot

Hi Weezl - not very OS i'm afraid it's our one "convenience" dinner (apart from beans on toast). We use a jar of Meridian mushroom and white wine sauce - it's vegan - very useful for a quick alsorts really, with some cooked smoked haddock mixed in, then into a pastry case and baked. Really quick and lovely!!! The sauce is £1.26 a jar up here, but cheaper if i'm in the city and can get it in the supermarket so makes a reasonably inexpensive but tasty supper.

The recipe I used to use back in the day when I had to make my own everything from scratch 'cos it wasn't available was:
Smoked Haddock Flan
6 oz vegan pastry
1 lb smoked haddock - poached in soy milk or wine or stock (save liquid)
8 oz button mushrooms
3 oz vegan marg
3 tbs flour
chives, 1 tsp lemon juice or wine
S,P and Parsley
Bake the pastry case blind.
fry mushrooms in 2 oz of the vegan marg - remove from heat and add flaked fish.
melt remaining 1 oz marg in a separate pan and add flour. Gradually stir in half pint of fish stock and stir until creamy, simmer 2 - 3 mins.
allow to cool, then add to mushrooms/fish. Add lemon juice, S P and parsley.
serve.


WCS